I have the best go to recipe for chicken if I want the most moist, delicious chicken. This recipe will ensure the skin comes out crispy and flavorful. I think I have been cooking my chicken with this recipe for at least five years. […]
The Night Before
I could barely sleep the night before. I spent what seemed like hours figuring out my train ride, only to decide I would drive. I laid out my jacket, pants, hat, ugly/comfy shoes, and apron. I put my tool kit in front of the door, I was not going to forget it. I woke up for my 9:00AM class like I was going to work to be there at 7:00AM. I arrived at 7:30AM. I was googling pictures of chefs trying to figure out if it mattered what side to button the chef’s coat
The Morning Of
I couldn’t decide if I should take my chef’s coat on a hanger or in my backpack. I settled on my backpack, and just as I got to the door I decided to put the chef jacket in a dress bag and put that in a gym bag with everything else. I know, way too much time on my hands. I headed to the city, no traffic, clear mind, and excited to get started.
I drove around for 30 minutes looking for a parking spot, with no luck, so I settled on a parking garage. $35 later, I headed into the building. The woman at the front took my picture for my school ID, and issued my personal locker to me. I headed to the locker room to get changed and put my things in the locker. I was all set, with everything that I needed. I put my brand new lock on the locker and it was a little snug, but it fit. Before I headed to our kitchen classroom I tried to remove the lock, that thing would not budge, it was stuck. Long story short, on the first day I was the chic that had to have her brand new lock cut off of her locker and hustle down stairs to Rite Aid for a new lock.
Day 1 Class
Although we didn’t do anything as far as cooking, just being in the kitchen setting up our knife kits was a thrill.
We also learned how to set up the kitchen when we start everyday. Set up includes setting up your dish water (Soap water sink, neutralizing sink to rinse, and sanitizer sink).
I was glad that food safety was one of the first things we learned as well. You know when you find learning about the parasites, and pathogens in food interesting, you are in the right place. We also discussed what life looks like post course work and shared our desires to be restauranteurs, caterers, fine dining chefs, and bar/restaurant owners. That of course, brought anxiety and excitement to the kitchen all over again.
Day 2 Class
We turned on the stove!!! We cleaned vegetables, that is not simply rinsing them, that includes peeling them as well.
We made Tomato Concasse or concasse of tomato. I didn’t know what it was either. We blanched the tomato to get the skin off and then we cut up the tomatoes removing the seeds. The tough part came when we had to do a medium dice on all of the vegetables. That doesn’t seem hard except, have you ever cut 1/2” x 1/2” x 1/2” cubes of potatoes or carrots? Not easy, there were a few bandages used, but they call the first day of Knife Skills “Cut Day” for a reason. We ended the day tasting various herbs so that we can identify them and understand their uses.
As we were learning all of this vegetable preparation, I found myself thinking about what I could make using these techniques. Imagine how beautiful hash browns would be with a medium dice, or an omelette using diced concasse of tomato, can you tell I’m excited. First exam is next week, wish me luck.
My friends and I recently played tourist through New York City, and we stumbled upon a great eatery for brunch called, Cafe Tallulah, click here to view the restaurant website. This place made me think I was playing tourist in Paris. We ate in the dining […]
I have to admit, I turned my nose up at the idea of Green Chef, and all of the similar services. I really enjoy every part of cooking, well except cleaning. But the point is, the fact that everything is portioned for you, I thought I would just be adding things to a pot or a skillet and and heating it up. I was pleasantly suprised that the portioned out ingredients means that if the recipe calls for half an onion, the box includes just that, and you then have to prepare it, dice chop, or whatever.
Green Chef Pros
Each box from Green Chef comes with 3 very different recipes, to eat through the week. I ordered the box for 2 people, therefore each meal serves 2, however, the portions are quite big, so I am able to stretch the entire box for most of the week. The ingredients are fresh and organic. There is no waste as far as food spoiling because there are excess ingredients. You have several choices regarding types of meals including, Omnivore, Carnivore, Gluten-Free, Vegan, Paleo, Vegetarian, and even the new popular Keto.
Green Chef Cons
The only draw back with Green Chef is that their is no recipe for the sauces that come in the box, because typically they are just sent already prepared. For someone that enjoys the process, I really would like to be able to duplicate the recipe. Also, since I would definitely suggest this service to someone that is not very comfortable in the kitchen, providing the recipe for the items that are already prepared, like sauces, would be awesome to allow someone to repeat a recipe and duplicate it themselves.
Did I mention that all of the ingredients are organic?This has been my favorite meal so far, Miso Herb Tofu Bowl. The dish had sweet and savory, with dried apricots, almonds, lentils, tofu, a mystery miso sauce, broccoli, red onions, sesame seeds, snap peas, dried cranberries, and a mystery balsamic tamari marinade for the roasted tofu.
The other night I experienced an evening that reminded me of how exciting it is to be around great food, amazing drinks and others that love the food industry. The Star Chefs Congress theme this year was Cook Your Culture. This annual 3 day conference […]
I recently took a quick ride to Jersey City for the Project Eats event. Project Eats is a family friendly, outdoor food truck and food vendor event. After a great workout at the gym, I enjoyed a few tasty bites at the Project Eats Event. This […]
Am I the only one that feels like a great meal is incomplete without something sweet, like ice cream? The other night after an awesome meal at a cookout in Mount Vernon, I reluctantly asked my friend if we could take a detour on our trip back to Jersey from Mount Vernon, NY. Most people in NJ and NY believe that traveling to one or the other is like crossing a country border. So, asking her to take a detour is like asking someone to take a 2 hour detour on a 8 hour road trip. Luckily she is a foodie too, and will travel for food.
10Below is an awesome hidden gem of an ice cream shop in the East Village on St. Marks Place, but it is not like any ice cream shop that I have visited before. We have all seen the Facebook videos of the people making ice cream from the ice cream base and mixing in the fresh toppings on a freezing cold “burner” (advanced cold plate) and rolling up the strips of ice cream and finally placing them in a cup to make a cute little bouquet of ice cream rolls topped with what ever you can dream up.
I ordered the “Strawberry Shawty”. When I ordered it, the guy confirmed with me that I ordered the “Strawberry Shorty”, and I quickly teased him and corrected him “I ordered the Strawberry Shawty, you named it that not me, call it what you named it”. The Strawberry Shawty is made up very simply, with the vanilla ice cream base, strawberries and graham crackers, I had granola whipped cream and strawberries as my toppings. 10Below have several locations sprinkled through NYC, but I hear the guys behind this project are crossing a few state lines to open more locations for 10Below, so look for one in your neck of the woods, with this winning concept, I have 4 words, “move over Baskin Robbins”, and three more “Cold Stone who?”
Before I get to the video links and picture of my Strawberry Shawty, let me just tell you guys one more thing. You know how you go to other ice cream places and order a shake, and they may make too much, but very rarely do they give you the excess? 10Below puts the little scraps that didn’t make it into the roll at the bottom of your cup, and then make your little bouquet of rolls, they save nothing for themselves. I can’t be the only one that hopes for the extra little bit that didn’t fit into the smoothie or shake cup.